Hamdi Saidani This Broccoli Mac and Cheese is a creamy and cheesy recipe, which is made with cheddar cheese and fresh broccoli. It’s the perfect weeknight dinner, ready in about 30 minutes.
Broccoli Mac and Cheese Recipe Ingredients
- 8 oz elbow macaroni
- 3 cups broccoli florets
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
How To Make Broccoli Mac and Cheese
- Cook Pasta & Steam Broccoli: In a large pot of boiling salted water, cook the pasta al dente according to package instructions. If you have a steamer basket, you can place it over the boiling pasta for the last 1-2 minutes of cooking time to steam the broccoli. Drain the pasta well and set the broccoli aside.
- Make the Roux: In another large saucepan over medium-high heat, melt the butter. Sprinkle in the flour and whisk them together to create a paste (a roux). Cook, whisking constantly, for about 2 minutes until it is golden and has a nutty aroma.
- Create the Cream Sauce: Gradually whisk the milk into the roux until the mixture is smooth. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer, whisking occasionally, for 5-7 minutes until the sauce has thickened.
- Add Cheese and Combine: Remove the pot from the heat. Stir in the shredded cheddar and Gruyere cheeses until they are completely melted and the sauce is smooth and creamy. Gently fold in the cooked pasta and the steamed broccoli until everything is well coated. Serve immediately.
Recipe Tips
- How to get the creamiest sauce? The most important secret is to shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches that can make your sauce gritty and prevent it from melting as smoothly as freshly grated cheese.
- Can I bake this mac and cheese? Yes! To turn this into a baked casserole, pour the finished mac and cheese into a greased baking dish. Top with extra shredded cheese or buttered breadcrumbs and bake at 375°F for 15-20 minutes, until bubbly and golden on top.
- How do I steam the broccoli easily? The recipe suggests the most efficient method: place a steamer basket directly over your pot of boiling pasta during the last couple of minutes of cooking. This steams the broccoli perfectly without needing an extra pot.
- Can I use frozen broccoli? Yes. You can use frozen broccoli florets. It’s best to steam or blanch them separately until they are crisp-tender before you add them to the finished mac and cheese to avoid making the sauce watery.
What To Serve With Broccoli Mac and Cheese
This is a hearty, all-in-one comfort food meal. It contains protein, starch, and vegetables. It is perfectly served with a simple side dish like:
- A simple green salad with a tart vinaigrette
- A slice of crusty garlic bread
- Roasted chicken or a simple meatloaf
How To Store Broccoli Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The sauce will thicken considerably as it cools.
- Reheat: The best way to reheat is on the stovetop over low heat. Add a generous splash of milk and stir frequently until it is hot and creamy again.
Broccoli Mac and Cheese Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 65g
- Protein: 32g
- Fat: 35g
- Saturated Fat: 22g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my cheese sauce gritty?
A gritty sauce is almost always from using pre-shredded cheeses or from melting the cheese over too high a heat. For a guaranteed smooth sauce, shred your own cheese and stir it into the white sauce u003cemu003eoff the heatu003c/emu003e.
Can I use different cheeses?
Absolutely! The combination of a flavorful cheese like sharp cheddar and a great melting cheese like Gruyere is fantastic, but feel free to experiment. Fontina, Monterey Jack, or even a bit of smoked Gouda would be delicious.
Why is my roux lumpy?
A lumpy roux or sauce usually happens if the milk is added too quickly or if it’s too cold. For a foolproof method, make sure your milk is at least at room temperature (or slightly warmed) and add it very slowly to the roux while whisking constantly.
Try More Pioneer Woman Recipes:
- Pioneer Woman 4 Cheese Mac and Cheese Recipe
- Pioneer Woman Smoked Gouda Mac and Cheese Recipe
- Pioneer Woman Spaghetti Mac and Cheese Recipe
Pioneer Woman Broccoli Mac and Cheese Recipe
Description
A quick and easy one-pot stovetop mac and cheese featuring a rich, creamy two-cheese sauce and tender bites of fresh broccoli.
Ingredients
Instructions
- Cook the pasta in salted water until al dente; steam the broccoli until crisp-tender. Drain the pasta.
- In a large saucepan, make a roux by melting the butter and whisking in the flour for 2 minutes.
- Slowly whisk in the milk and Dijon mustard. Simmer for 5-7 minutes, whisking, until the sauce has thickened.
- Remove the pot from the heat and stir in the shredded cheeses until the sauce is smooth and creamy.
- Gently fold in the hot, drained pasta and the steamed broccoli.
- Season to taste with salt and pepper and serve immediately.
Notes
- u003cliu003eThe most important tip for the creamiest mac and cheese is to shred your own cheese from a block.u003c/liu003eu003cliu003eDon’t overcook your pasta; it should still have a slight chew to it for the best final texture.u003c/liu003eu003cliu003eStirring the cheese into the sauce u003cemu003eoff the heatu003c/emu003e is a key step that prevents the sauce from becoming greasy or grainy.u003c/liu003eu003cliu003eFor the most efficient method, steam your broccoli in a basket placed over the boiling pasta water for the last 1-2 minutes of cooking.u003c/liu003e
